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Billy And Jack's NYE Beef Fillet In Red Wine Sauce

Dish up the ultimate NYE dinner party with Billy and Jack!

To celebrate New Year's Eve in style this year, here is Billy and Jack's mouth watering recipe for the classic beef fillet with celeriac, mushrooms and red wine sauce - the traditional meal with a unique twist!



Serves 4

What You'll Need

For the beef Fillet

  • 750g Beef fillet in one piece

  • Sea salt and freshly ground black pepper

  • 20ml olive oil

  • 50g butter

  • 2 x bay leaves

  • 2 x sprigs fresh thyme

For the celeriac puree

  • 50g unsalted butter

  • 400g celeriac peeled and roughly chopped

  • 750ml double cream

For the mushroom ketchup

  • 1kg button mushrooms

  • 10g agar agar

  • 50g bag dried porcini mushrooms

  • Soy sauce

  • Sherry vinegar

For the greens

  • 250g kale or other greens

  • 1 x knob unsalted butter

  • Sea salt and pepper

For the mushrooms

  • 250g girroles or other in season wild mushrooms

  • 1 King Oyster Mushrooms

Method

  1. Brown the fillet in a hot pan all over with the oil, butter and herbs and place in an oven preheated at 55 C for one hour. Once the internal temperature of the meat has reached 55 C rest covered in foil for 10 minutes until ready to plate up.

  2. To make the sauce slightly brown the veg in a pan, add the red wine and reduce by three quarters. Add the stock and simmer for 45 minutes. Sieve and then reduce by half. Add in a knob of butter at the end and whisk well to make a beautiful glossy sauce.

  3. To make the celeriac puree melt the butter and cook until it turns brown and smells nutty, strain and set aside. Roast the celeriac in some oil at 180 C until soft and browned. Blend with the butter and cream and add water if too think. This can be made ahead and reheated before plating.

  4. To make the mushroom ketchup blend the button mushrooms to a paste with the soy and vinegar. Squeeze out the liquid through a clean tea towel or muslin. You’ll need 400ml of the juice.

  5. Rehydrate the porcini mushrooms in 500ml boiling water and set aside for 30 minutes. Drain and reserve the liquid. Add 200ml of the porcini liquor to the 400ml from the button mushrooms and place in a pan over a high heat, add the agar and whisk until boiling and dissolved.

  6. Allow to cool, the agar will set the liquid like jelly. Once set firm you can then blend until smooth and gel-like.

  7. For the crispy mushrooms cut the king oyster finely horizontally on a mandolin. Deep fry at 190C until brown and crispy.

  8. Fry your wild mushrooms in butter until soft.

  9. For the greens heat the butter in a deep sided saucepan and add the kale. Put the lid on and allow the kale to cook down in its own steam and season.

To serve

Spoon a little of the celeriac puree onto the plate. Top with the greens and two slices of beef fillet. Put on a little mushroom ketchup and a few of the mushrooms. Finally pour over a little of the sauce.

Beef Fillet Billy Jack


For more from Billy & Jack including their top tips for NYE you can find TOAST’s recent Spotlight interview with talented pair over on TheEDIT now, or visit their page in TOAST’s Little Black Book.

 
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